CHICKPEA PATTIES WITH CARROT & RAISIN SALAD

Chickpea patties with carrot & raisin salad image

These harissa-spiked vegetarian patties are served with a crunchy salad of watercress, courgette and radishes in a light dressing

Provided by Sara Buenfeld

Categories Lunch

Time 20m

Number Of Ingredients 14

Ingredients

400g can chickpea , drained
1 garlic clove , chopped
1 large egg
1 tbsp ground almond
2 tsp harissa
1 tsp ground cumin
3 tbsp chopped parsley
2 tsp rapeseed oil , for frying
1 tbsp raisins
1 carrot , shaved into ribbons with a peeler
1 courgette , shaved into ribbons with a peeler
5 radishes , thinly sliced
2 handfuls from a bag of watercress , rocket & spinach
1 tsp each hemp or rapeseed oil and white wine vinegar, or lemon wedges (optional)

Steps:

Tip the chickpeas, garlic, egg, almonds, harissa and cumin into a bowl and blitz with a hand blender until smooth. Stir in the parsley. Heat the oil in a non-stick frying pan and dollop in the mixture in 8 big spoonfuls, spaced apart. Cook for 5 mins on each side.
For the salad, toss the raisins and all the veg together, but don't dress with the oil and vinegar until you are about to eat. If taking to work, add a wedge of lemon to squeeze over instead of the dressing.

Nutrition Facts : Calories 316 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium